Lemon Chicken

2 (2 ½ - 3 lbs) chickens cut up
½ c. flour
2 TB cooking oil
1 (6 oz.) can lemonade concentrate,thawed
3 TB catsup
1 TB vinegar
2 TB cold water
2 TB cornstarch
3 TB brown sugar
hot cooked rice

(Save out chicken backs, necks, and wings, and use in chicken broth)
Combine flour with 1 ¼ tea. Salt. Coat chicken. Brown pieces on all sides in hot oil; drain. Transfer to a crockery cooker.
Stir together the lemonade concentrate, brown sugar, catsup, and vinegar. Pour over chicken. Cover; cook on high heat setting for 3-4 hours. Remove chicken.
Pour cooking liquid into saucepan. Return chicken to cooker; cover to keep warm. Skim fat from reserved liquid. Blend cold water slowly into cornstarch. Stir into hot liquid. Cook and stir until thickened and bubbly. Serve chicken with gravy over hot cooked rice. Makes 6 servings.

Submitted by: Anna